Tandoori Salmon

"Spicy light tasting yogurt marinates well with preferrably fresh salmon. I did try it with frozen but found that it made the sauce watery...just a simple tip :-) One can also make yogurt mixture up to 2 days in advance, then covered and refrigerated. Or cover salmon with yogurt mixture and refrigerate overnight."
 
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Ready In:
16mins
Ingredients:
5
Serves:
3-4
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ingredients

  • 1 12 lbs salmon fillets
  • 1 cup plain balkan style yogurt
  • 1 tablespoon grated peeled ginger
  • 1 teaspoon each ground cumin, curry paste and hot red chili flakes
  • 1 lime, cut in half
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directions

  • Preheat oven to 450F(230C). Place salmon skin side down on a foil lined pie plate. In a small bowl combine yogurt, ginger, cumin, curry and chili flakes. Spread yogurt mixture over salmon.
  • Roast salmon in centre of oven until a knifepoint insert into centre of fish feels warm to the touch, about 10-15 minutes. Remove salmon from oven , then cut into pieces. Squeeze juice from lime overtop.

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